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Ingredients
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Syrup & Fruit
Cocktail
Garnish
Method
Syrup & Fruit
Make raspberry syrup
Place 0.5 cups fresh raspberries and 0.25 cups granulated sugar in a small saucepan. Add 2 tablespoons cold water to help dissolve the sugar. Cook over medium-low heat, stirring and gently mashing the raspberries with a spoon, until the sugar dissolves and the mixture becomes syrupy (about 4–6 minutes).
Remove from heat and stir in 1 tablespoon fresh lemon juice and 0.5 teaspoon lemon zest. Let the mixture cool to room temperature (about 10–15 minutes).
Once cooled, strain the syrup through a fine-mesh sieve into a small bowl or jar, pressing on the solids to extract as much liquid and flavor as possible. Discard solids. You should have about 2–3 tablespoons of syrup. Chill briefly if needed.
Cocktail
Fill a Collins glass or highball with 1 cup crushed ice.
Add 2 tablespoons of the prepared raspberry syrup and 0.5 tablespoon fresh lemon juice over the ice.
Slowly pour 10 oz chilled ginger beer down the side of the glass to maintain effervescence. Stir once gently with a bar spoon (1–2 turns) to incorporate syrup without losing too much fizz.
Taste and adjust: if you prefer sweeter, add up to 1 additional tablespoon raspberry syrup; for more tartness, add another 0.5 tablespoon lemon juice.